Scallion oil 2 green onions 1 purple onion Oil 200ml garlic 2 cloves scallion oil Method 1 Cut the green onion into sections.
Cut the onion into small pieces.
Crush the garlic.
Adding onions makes the smell even more spicy.
Depending on the dish, chives can be used instead of green onions.
2 Pour 200ml oil into the wok and heat over low heat until 30% hot.
3 Add all ingredients and fry over low heat.
4 Fry until the green onions turn golden brown, filter the residue and remove oil.
The story behind the food The aroma of scallion oil is very strong and can add flavor to dishes.
The famous Shandong cuisine is inseparable from scallion oil when eating sea cucumbers cooked with scallions. The deliciousness of the jellyfish in this dish also depends on the last spoonful of scallion oil.
Mushroom oil can also be made using the same method.
Tips: You can also use chives to make scallion oil. Ingredients: 250g scallions, 3-4 red onions, auxiliary ingredients: 300ml corn oil. How to make scallion oil: 1. Pick and wash the scallions and put them in a ventilated place to dry; 2. Dried scallions.
Cut the shallots into small sections and cut the shallots into small pieces; 3. When the oil is slightly hot, add the cut ingredients 2; 4. Simmer over medium heat until the green onion leaves are tender and slightly yellow in color, and finally reduce to low heat and simmer until fragrant.
Remove the green onion leaves and strain the oil.
Tips 1.
You can use all green onions or all red onions. If you don’t have red onions, you can use red onions instead; 2.
It is best to drain the washed onions as much as possible; 3.
Do not use oil with a strong aroma, which will cover up the aroma of scallion oil, such as peanut oil; 4.
It is best to stir in time in the middle so that all the onions can be heated evenly; 5.
Never cover the lid, as the steam generated during the process will drip into the pot and explode; 6.
The oil fume during operation is very small, just turn on the exhaust fan; 7.
The prepared scallion oil is sealed and placed in a dry glass bottle. It will still be very fragrant after being stored in the refrigerator for half a year to more than a year.